Kona Kampachi Crudo Recipe

Time15m

Serves2

Tri Caviar, Shiso, Micro Greens

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Ingredients

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1
Prepare the Fish
Thinly slice the Kona Kampachi fillet against the grain into carpaccio-style pieces and arrange them on a chilled plate.
2
Dress the Fish
Drizzle the lemon juice and olive oil over the sliced fish. Season with sea salt and black pepper to taste.
3
Add Garnishes
Tear the shiso leaves and scatter them over the fish. Top with micro greens and dot with tri caviar.
4
Serve
Serve immediately while the fish is fresh, either as an appetizer or a light main course.